Pulejo

In the refined Prati quarter, the elegance of the surroundings finds a natural extension in the interiors of the restaurant that – with an only apparent ‘j’ – bears the surname of its chef-patron. Dinner is taken in a romantically subdued light, in a dining room that continues to evolve with both consistency and taste, supported by service of the highest professionalism: discreet, watchful, and perfectly timed to anticipate each moment of need. The cooking plays upon balance and variety, weaving references to the flavours of Lazio together with influences gathered during the chef’s earlier career. The result is a series of creative and accomplished recipes, among them razor clams paired with nervetti and finished with a broth drawn from the crustacean’s trimmings, enriched with a vegetable gremolata, oil of celery and bone marrow – a clear homage to his starred past in Milan. Dish after dish is marked by careful attention to detail, underpinned by excellent produce and cooking of the utmost precision.